Grilled Romaine

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I brushed the lettuce with oil and sprinkled with kosher salt and fresh ground pepper, grilled it and then grated parmesan over it after removing from the heat. Have tried w/o the vinegar and loved it that way too.

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my family loved this recipe. i brushed the lettuce with garlic olive oil and tried to get as much of the cheese on that i could. i didn't completely freeze the wine vinegar. i made it to the consistency a little more frozen then a slushy. next time i may try to freeze balsamic vinegar instead of the wine vinegar. great job alton.

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I have made this numerous times after seeing it on the show and have never had a problem getting the cheese to stick to the lettuce or getting too clumpy or chewy, but I don't use an great deal of cheese... maybe that's the problem some of the reviewers are having? I do agree with the user who suggests using a square or rectangular container to freeze the vinegar in, that definitely helps. I make this all the time and love it, light and zesty, it makes a great on-the-go snack (just make sure you have a few paper towels under it so the melting vinegar doesnt drip all over you

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Easy and good.

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this dish looked so yummy on tv i had to try it so when i did i did everything that he did but i couldnt get the cheese to stick to the lettus and stay on and then when i ate it is was good but my lettus got to mushy this looked easy and deliciouse but i dont think i would ever try making it again...

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Besides making the house smell fantastic, we love this recipe! Its easy and yummy!
*TIPS:
Please remember to use a very good non-stick skillet or it will be a mess and don't get too much oil on the lettuce!
This has become a regular on our table! Thanks Alton!

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The key is to make sure the romaine is totally dry. And for heavan sake don't use grated parm. That is all I had at the time and it turned out awful. I tried it again with asiago and it was much better. I liked it enough to try it one more time but if that isn't outstanding I will probably never do it again.

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this is really easy and I was surprised that the lettuce didnt wilt. The cheese is really important so make sure you have enough. pack extra on, you will be glad you did. I didnt have the vinegar ready so I just ate it without. will try with vinegar next time.

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I did this in my electric skillet and it came out very well -- and it was delicious and nutritious -- and quick! Something I could enjoy almost every day. A few things were important: I had to make sure the lettuce was completely dry. Even then, after I pushed the lettuce into the cheese, I turned the halves over and pushed more cheese into the lettuce. A very quick flip into the hot skillet, and then I used a long spatula to turn the cooked lettuce over, so the cheese would stay where it belonged. And I learned not to freeze the vinegar in a round bowl because scraping just spun the frozen disk in circles. A square or rectangular dish is imperative. But after that, YUM.

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After many attempts the cheese does not stick to the Romaine upon searing. If anyone attempts this dont get your hopes up.